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Dry curing fish and rillettes

quintenmyth

Hi Guys,

I wanted to experiment with making rillettes and terrines. This is one of the first things I made:

http://www.greatbritishchefs.com/recipes/salmon-rillettes-recipe

As in one of the chefsteps tips, the fish is cured in a salt/sugar mixture (ratio 2:1). However, it is cured for 3-4 hours. My filet was quite thin I guess and it got too salty for my taste and really dark. Everything was fine after mixing in some extra mayo though

So now the real question: what sugar/salt ratio's do you guys recommend for short and extended curing?

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